The NFBSS/IBB Alliance is organising a series of training workshops which are open to any one following a recognised course in bakery, either college or work-place based.
The workshops are being held in various locations. They cover a broad range of subjects and are both college and industry based.
Alliance president Paul Morrow said these workshops are one of a number of initiatives which the Alliance is taking to extend the assistance it can offer to bakers in training beyond the annual conference and competition weekend, which remains the central part of its activities.
Details of the workshops are set out below.
27 January 2007
Workshop at Blackpool College covering bread, dough modelling, cake decoration and marzipan modelling. Free to student members of NFBSS/IBB Alliance. £15 per delegate for non-members (student membership of the NFBSS/IBB is £8 per year). If trainees become members before the workshop date they will qualify for free attendance. To book a place contact Jim Bridge on 01253 352352. To become a member of the Alliance, contact David Mizon on 01302 561318 or firstname.lastname@example.org
7 February 2007
Sugar applications workshop
British Sugar will be running a Sugar Applications Workshop, free to student members of NFBSS/IBB Alliance, on 7 February at their York factory. The training will take a whole day and cover both theoretical and practical elements looking at the properties and applications of the British Sugar range of products. Places are limited to 25 people and anyone interested should contact Myra Hales at email@example.com to register for a place or on 01733 422363.
24 February 2007
Workshop at Brooklands College, Surrey, covering bread, sugar paste and rose corsage, and royal icing. Free to members of NFBSS/IBB Alliance, £15 for non-members. (The same opportunity to become a member before the workshop is held applies). For more information contact Jane Hatton 01932 797927 or firstname.lastname@example.org
21 March 2007
Workshop centred around the nutritional benefits of seeds and cereals and their use in baked products. The workshop is free. Places are limited to a maximum of 15. For more details contact Matthew May, email@example.com or 01283 511255.